New York State is know for apples. Just outside Hudson there are many apple orchards for “U Pick” family fun. Farm stands are overflowing with all varieties of apples. Restaurants have apples on their menu in salads, main dishes and – of course – desserts. So it’s no surprise that one a guest-favorite fruit course in Fall features apples! But, as with most of our dishes, we put our own twist on the dish to make it special. This is great on oatmeal, pancakes, french toast, or even ice cream. So here’s a great recipe to make use of all those apples:

Let simmer for 7-10 minutes until the reach the desired consistence (they should have a little “bite” in the center)

Remove from the heat, uncover and allow to cool

While the apples are cooling:

Place the butterscotch chips in a small food processor or chop by hand into small bits and place in a medium bowl

Place the oatmeal and brown sugar in the food processor and pulse 5-7 times, just to cut the oats down a bit, and add to the chips

Stir to combine

Serve cooled/warm apples over vanilla yogurt or the flavor of your choice and sprinkle the topping over the apples to taste. Leftover topping can be kept in a plastic container or storage bag and used for later. You can also make a large batch of the topping and put in small mason jars and give it as gifts!

So if you think you’ve run out of ways to use all the apples around, try this recipe. We also have a great recipe for Honey Ginger Poached Pears – email me at russ@thecroffhouse.com for the recipe.